Name: Healthy Creamy Salmon Spread Recipe
Prep time: 5 min
Total time: 5 min
Yield: 6 people
Ingredients: 200 g salmon (ready-to-eat, baked, poached); 60 g smoked salmon; 100 g low fat thick yogurt; 1 tbsp mayonnaise; 2 tsp lemon juice; 3 tsp chives ((optional) chopped )

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This creamy salmon spread recipe is made using a combination of cooked and smoked salmon for a rich and delicious flavour. It contains low fat yogurt, a drop of mayonnaise, lemon juice and a sprinkle of chives. Perfect for entertaining, with crackers or toast.

This creamy salmon spread is a delicious, easy and healthy way to use up leftover salmon. The combination of cooked and smoked salmon creates a well balanced rich flavour and the addition of the yogurt produces a super creamy, light consistency.

Salmon spread ingredients

Salmon: This is a perfect recipe for using up leftover cooked salmon. I usually make this spread using pistachio crusted salmon leftovers (without the pistachios). If you do not have ready cooked salmon see Top Tips (or Recipe Notes) below for easy instructions how to quickly prepare salmon from raw. I also added a small amount of smoked salmon into the mixture but you can add more to suit your preference.

Low fat yogurt: Use low fat thick natural yogurt, Greek yogurt, Skyr or fromage frais.

Mayonnaise: I used a little mayonnaise for a richer, more savoury flavour.

Lemon juice: Adjust the amount of lemon juice to suit your preference. I recommend starting with 2 teaspoons and adding more if needed after you’ve pureed the mixture.

Chives: I added 3 teaspoons of freshly chopped chives, but you can use dill (2 tsp) or parsley or omit the herbs altogether.

Equipment you’ll need

Kitchen scale, measuring spoon
Chopping board and knife
Blender and large spoon

How to make salmon spread: Step-by-step

1. Place all the ingredients in the food processor.

2. Puree until smooth and creamy.

3. Add the chives and blitz just to combine.

4. Adjust the seasoning as needed and enjoy!

Top tips

To prepare the salmon from raw place a boneless salmon fillet on top of a baking sheet (skin side down) lined with parchment paper, season and drizzle over a little lemon juice and oil or melted butter. Bake in a preheated oven at 375 F for about 15 minutes or until fully cooked. Remove from the oven, set aside to cool then make the spread.
Serving suggestions: Serve with crackers, toast, garnished with pickled gherkins or beetroot, capers or sliced radishes.
Storing: Refrigerate, covered, for up to 2 days. If you omit the chives the spread will stay fresh for up to 3 days.
Not suitable for freezing.

Keep in touch

If you make this salmon spread recipe I’d love to know how it turned out for you. Did you use different herbs? Let me know in the comments below, thanks:)

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